A metabolic roadmap of waxy corn flavor

• DOI: 10.1016/j.molp.2024.11.003
• Publication Date: 2024-11-12T11:57:24Z
• Authors: Jingyun Luo; Chunmei He; Shijuan Yan; Chenglin Jiang; An Chen; Kun Li; Yongli Zhu; Songtao Gui; Ning Yang; Yingjie Xiao; Shenshen Wu; Fajun Zhang; Tieshan Liu; Juan Wang; Wenjie Huang; Yanhua Yang; Haiyan Wang; Wenyu Yang; Wenqiang Li; Lin Zhuo; Alisdair R. Fernie; Junpeng Zhan; Liming Wang; Jianbing Yan

As well as being a popular vegetable crop worldwide, waxy corn represents an important amylopectin source, but little is known about its breeding history and flavor characteristics. In this study, through comparative-omic analyses between 318 diverse 507 representative field inbred lines we revealed that many metabolic pathways genes exhibited selection characteristics during the of corn, contributing to divergence corn. We showed not only altered in glutinous property also sweetness, aroma, palatability are all significantly affected. A substantial proportion (43%) flavor-related metabolites have pleiotropic effects, affecting both yield characteristics, 27% these related antagonistic outcomes on flavor. Furthermore, multiple concrete examples, demonstrated how quality coordinately or antagonistically regulated at genetic level. particular, some sweet molecules, such DIMBOA raffinose, which do participate starch biosynthesis pathway, were identified potential targets for new type "sweet-waxy" Taken together, our findings shed light historical demonstrate basis flavor, collectively providing valuable resources knowledge future improved nutritional quality.